Handmade Virgin Coconut Oil
Made by gently heating fresh coconut milk at a constant temperature in an uruli, or a large bronze vessel, this oil has nutty roasted notes.
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The Locavore Team
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Shatavari Murabba
A murabba-like preserve made by infusing antioxidant rich shatavari roots with wild forest honey.
East Indian Arrowroot Powder
Powder from narrow leaved turmeric which grows wild in the Western Ghats.
Whistling Schoolboy
A blend of Arabica and Robusta beans with 20% chicory, this is Black Baza’s take on traditional South Indian filter kaapi.
Meetha Nimbu Pickle
This sweet and sour pickle—made using a heirloom recipe from Gwalior, Madhya Pradesh—has thickly sliced lemon pieces along with whole spices like cumin, black pepper, peepal, brown cardamom, clove, to name a few.
Marwari Lehsun Kachri Chutney
Based on a regional recipe from Rajasthan and made using native ingredients, this is a vibrant, fiery, and spicy chutney.
Tomme de Sayla
This semi-firm aged cheese made from goat milk is Panchal Dairy’s take on the traditional French Tomme de Savoie.
